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sweet-vinegar-peanuts

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Despite its diminutive size, the peanut has an important place in the Chinese kitchen. It is both a popular staple and the source of the most common cooking oil in China. Two more interesting facts about our little peanut friend: Technically, it isn’t a nut, but a legume. Also, although they are now cultivated throughout Asia, peanuts were originally introduced to China from the New World, four centuries ago. Whatever world you’re in, peanuts make a wonderful snack and can be added to stir-fries and sweets or ground for use in dressings, sauces, and soups.

Yield : Makes 2 cups

Ingredients

  • 2 cups Virginia peanuts

Syrup:

  • ½ cup chopped cilantro leaves
  • 1 tsp chopped mint leaves
  • 6 tbsp Chinese black vinegar or balsamic vinegar
  • 3 tbsp packed brown sugar
  • 1 tsp salt
  • 1 tsp toasted sesame seeds (optional)

Directions

Preheat the oven to 400 degrees F. Arrange the peanuts in a single layer on a baking sheet. Roast until the skins are lightly toasted, about 10 minutes. Remove from the oven and transfer to a bowl.

Set aside.

To prepare the syrup, combine the cilantro, mint, vinegar, brown sugar, salt, and sesame seeds, if using, in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the liquid is syrupy and reduced by half, about 7 minutes.

Pour the syrup over the peanuts and stir to coat evenly. Serve warm or at room temperature.


© 2008 Yan Can Cook, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, and does not include optional toasted sesame seeds.

237kcal (12%)
42mg (4%)
0mg (1%)
4mcg RAE (0%)
284mg
64mg
10g
8g
3g
13g
0mg (0%)
302mg (13%)
2g (12%)
18g (28%)
2mg (10%)
 

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